Pan Roasted Snapper with Roasted Vegetables

by Rachel on October 15, 2012

Pan Roasted Snapper

My father often comes to look after my children. Sometimes for a weekend, sometimes just for the evening. One of the highlights of any visit from Grandpa is that he allows the boys to choose what they are going to prepare together in the kitchen. Pan roasted whole fish is often the dinner of choice. The three of them love the whole process of going to the fish market to choose the fish, bringing it home, readying the fish for roasting and then EATING IT. There is much discussion amongst them about sauces or side dishes. This is their most recent whole fish effort.

Pan Roasted Snapper with Roasted Vegetables (serves 4)

Roasted Vegetables:

  • ½ lb baby carrots
  • 6 plum tomatoes, cut in half
  • 1 medium onion, cut into 1/8ths
  • 8 small red potatoes, cut in half
  • 2 zucchini, cubed
  • 1 teaspoon Herbs de Provence
  • ¼ cup olive oil

Fish:

  • 1 whole snapper (we used a Silk Snapper) – ask the fishmonger to scale and gut the fish for you
  • 1 small bunch fresh tarragon
  • 1 small bunch fresh dill
  • 6 green onions, white part only
  • ½ red bell pepper, cut in half
  • 1 lemon, sliced in thin rounds
  • ¼ cup of Vermouth

Preheat oven to 400 degrees.

Place all of the vegetables listed in the “roasted vegetables” section of the recipe in a 9×12 baking dish.  Sprinkle with the Herbs de Provence, the olive oil and salt and pepper to taste.  Toss gently to coat. Roast in the oven for 40 minutes, tossing every 15 minutes. Remove pan from the oven and set aside.

Using a very sharp knife, cut slits on the side of the fish. Rub salt and pepper in the slits and in the stomach cavity. Fill the stomach cavity with a few sprigs of tarragon and dill, as well as two of the green onions, and the red bell pepper. Using the remainder of the green onion, tarragon and dill, fill all of the exterior slits.

Lower the oven temperature to 375 degrees.

Place the fish on top of the roasted vegetables. Lay the lemon slices across the top of the fish. Sprinkle the fish with olive oil. Bake for 30 minutes or until done. In the middle of the roasting process (after 15 minutes) pour Vermouth over the fish.

Take the fish off of the vegetables, place on a cutting board. Separate the roasted fish meat from the bones. Place roasted vegetables on dinner plates. Place cooked fish on top of the roasted fish. Serve.

If you’ve never deboned a whole cooked fish – this video at Kitchen Daily is super helpful. Take a look.

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